I have been working on a breakfast muffin that could essentially be used as a substitute for many of the breakfast sandwiches you find at coffee shops. My thinking behind this: “Why can’t I/you have a convenient, healthy, and tasty breakfast option to go with my morning coffee, but that I can make my own?” I can and so can you.
Primally packed with protein, healthy saturated fat from coconut oil, organic vegetables, and a small amount of gluten-free flour, coconut flour in this case.
I used chicken sausage in this particular recipe, but a good wild-boar sausage or pork sausage would be work as well. I really liked the chicken/bacon combination.
One or two muffins (or three for you big Primal boys) can be your breakfast. I usually eat one or two throughout the day for the perfect snack!
Gluten-free bacon wrapped egg muffins…
- ¼ cup coconut flour
- ¼ cup potato starch
- ½ tsp. baking soda
- 2 tsp. salt
- ½ tsp. pepper
- 2 links natural chicken sausage (1/2 lb)
- 10 eggs
- ¼ cup green bell pepper, diced
- ¼ cup tomato, diced
- ½ cup carrots, shredded
- ¼ cup red onion, diced
- ¼ cup green onion, diced
- 2 Tbsp. coconut oil
- 12 strips natural bacon ( I used Applegate)
Steps to crEATe:
1.) Heat oven to 350° and grease 12-muffin tin with coconut oil.
2.) In medium sauce pan, cook chicken sausage about ¾ of the way. As chicken cooks, dice vegetables. Set aside.
3.) Add dry ingredients to large mixing bowl. Add wet ingredients and mix it up!
4.) Wrap 12-muffin tin with a strip of bacon.
5.) After mixing batter completely, pour equal amounts directly into bacon in the muffin tin.
6.) Bake at 350° for 15-18 minutes. Enjoy!